Crispy Honey Sesame Chicken with Sticky Glaze

Are you ready to trade cold-weather soups for something bright, sticky and satisfying? With spring arriving quickly in many places, evenings are perfect for dinners that feel special without being complicated. This honey sesame chicken is a great choice: crispy, sweet, and tangy, it’s an at-home version of a favorite takeout dish that you can make with simple ingredients.

Instead of ordering out, try this homemade honey sesame chicken that delivers the same comfort and familiar flavors, but with control over ingredients and no additives. The recipe blends a light, crispy batter with a glossy honey-based sauce. I adapted this version to use honey for sweetness rather than excess refined sugar, and to highlight fresh flavors. Serve it with steamed jasmine rice and a side of stir-fried or steamed vegetables for a balanced meal.

Honey Sesame Chicken

Prep Time:
45 minutes

Cook Time:
5 minutes

Total Time:
50 minutes

Sticky, sweet and slightly tangy honey sesame chicken with a crisp exterior and a glossy sauce — a comforting family favorite you can make at home.

Ingredients

4–6 cups vegetable oil for frying

Batter Ingredients:

2 chicken breasts, cut into strips
½ cup flour, sifted
¼ cup corn starch
½ tsp baking powder
1 egg white
⅓ cup water
1 tbsp canola oil
¼ tsp salt

Sauce Ingredients:

3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sugar
4 tbsp honey
4 tsp corn starch
⅔ cup water

Toppings:

Green onions, sliced
Sesame seeds

Instructions

For the chicken

Whisk the batter ingredients together in a glass or mixing bowl until smooth.
Add the chicken strips to the batter and stir to coat each piece evenly.
Pour vegetable oil into a saucepan or deep skillet and heat to around 350°F (medium heat). The oil should be deep enough so the chicken pieces do not touch the bottom while frying.
Fry the chicken in batches, using tongs to add and remove pieces so the oil temperature stays consistent.
Cook each batch for about 4–6 minutes until the breading is golden and the chicken is cooked through; cut a piece open to check for doneness if needed.
Use a slotted spoon to transfer the fried chicken to paper towels to drain excess oil.
When all the chicken is cooked and drained, prepare the sauce.

For the sauce

In a bowl, combine the soy sauce, rice wine vinegar, sugar, honey, corn starch and water, and whisk until smooth.
Warm a small frying pan over low heat, then add the sauce mixture.
Increase heat to medium and whisk constantly as the sauce comes to a gentle boil. Continue whisking until the sauce thickens and becomes glossy.
Remove the pan from the heat once the sauce has thickened to your liking.
Toss the fried chicken in the sauce until each piece is evenly coated.
Transfer the sauced chicken to a serving dish and sprinkle with sliced green onions and sesame seeds.

Notes

Make sure the oil reaches and maintains around 350°F before frying. If the oil is too cool, the coating will absorb oil and become soggy rather than crisp. Measure soy sauce carefully; adding too much can make the sauce overly salty or bitter.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 246
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 34mg
Sodium: 620mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 16g
Protein: 16g

Nutritional values are estimates generated by calculators and should be used as a general guide.

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